Effect of agro-industrial by-products addition on the physical properties of a starch-gelatin bioplastic
This study reports the effect of mango, jamaica and coffee by-products addition into formulation of starch-gelatin for elaborating a spoon-shaped bioplastic. Such additions improved the bioplastics mechanical properties due to the compatibility of their components, observed at microscopic level (har...
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Universidad de Sonora
2021
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biotecnia-article-13242022-05-31T17:19:20Z Effect of agro-industrial by-products addition on the physical properties of a starch-gelatin bioplastic Efecto de la adición de subproductos agroindustriales en las propiedades físicas de un biopolímero almidón-gelatina Salazar López, Ricardo Francisco Ponce, Blanca Aurora Vidal Silva, Isamar Maydeth Maldonado Astudillo, Yanik Ixchel Jiménez Hernández, Javier Flores Casamayor, Verónica Arámbula Villa, Gerónimo By-product, Biopolymer, Physical properties Subproducto; Biopolímero; Características físicas. This study reports the effect of mango, jamaica and coffee by-products addition into formulation of starch-gelatin for elaborating a spoon-shaped bioplastic. Such additions improved the bioplastics mechanical properties due to the compatibility of their components, observed at microscopic level (hardness was increased in a range of 190 to 290 N). In the same way, the bioplastics physical properties such as the hue angle values (63-89), solubility and absorption index, were modified with the by-product’s addition. To obtain the spoon-shaped bioplastics conditions of maximum stability (aw≈0.4) at 35 °C, we employ the GAB equation and the moisture content corresponding to micropore volume. The different formulations exhibited an endothermic event at 180ºC, associated with a melting process, as well as a high degradation rate in soil after 120 h. The by-products proved to be a reinforcement in the bioplastics formulation. The use of by-products of mango, coffee and jamaica represent an interesting alternative to increase their technological potential. En este trabajo se reporta el efecto de la adición de subproductos de mango, jamaica y café a una formulación de almidón-gelatina para elaborar una bioplástico en forma de cuchara. Se encontró que la adición de los subproductos mejoró las propiedades mecánicas del bioplástico debido a la compatibilidad de sus componentes observados a nivel microscópico (la dureza aumento de 190 hasta 290 N). Asimismo, las propiedades físicas de los bioplásticos como el ángulo matiz (63-89), y los índices de solubilidad y absorción en agua se modificaron por la adición de subproductos. Se observó que las condiciones de máxima estabilidad de los bioplásticos obtenidas a partir del modelado de las isotermas de adsorción a 35 °C con la ecuación de GAB y el cálculo el volumen de microporo correspondieron a una actividad de agua cercana a 0.40, independientemente del subproducto agregado. Las distintas formulaciones exhibieron un evento endotérmico a una temperatura de 180ºC, asociado a un proceso de fusión, así como una elevada tasa de degradación en suelo después de 120 h. Los subproductos probaron ser un refuerzo en la formulación de bioplásticos. El uso de subproductos de mango, café y jamaica representan una alternativa interesante para incrementar su potencial tecnológico. Universidad de Sonora 2021-01-21 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Original peer-reviewed articles Artículos originales evaluados por pares application/pdf text/xml https://biotecnia.unison.mx/index.php/biotecnia/article/view/1324 10.18633/biotecnia.v23i1.1324 Biotecnia; Vol. 23 No. 1 (2021): Enero-Abril; 52-61 Biotecnia; Vol. 23 Núm. 1 (2021): Enero-Abril; 52-61 1665-1456 1665-1456 spa https://biotecnia.unison.mx/index.php/biotecnia/article/view/1324/484 https://biotecnia.unison.mx/index.php/biotecnia/article/view/1324/528 Derechos de autor 2021 Biotecnia |
| institution |
Biotecnia |
| collection |
OJS |
| language |
spa |
| format |
Online |
| author |
Salazar López, Ricardo Francisco Ponce, Blanca Aurora Vidal Silva, Isamar Maydeth Maldonado Astudillo, Yanik Ixchel Jiménez Hernández, Javier Flores Casamayor, Verónica Arámbula Villa, Gerónimo |
| spellingShingle |
Salazar López, Ricardo Francisco Ponce, Blanca Aurora Vidal Silva, Isamar Maydeth Maldonado Astudillo, Yanik Ixchel Jiménez Hernández, Javier Flores Casamayor, Verónica Arámbula Villa, Gerónimo Effect of agro-industrial by-products addition on the physical properties of a starch-gelatin bioplastic |
| author_facet |
Salazar López, Ricardo Francisco Ponce, Blanca Aurora Vidal Silva, Isamar Maydeth Maldonado Astudillo, Yanik Ixchel Jiménez Hernández, Javier Flores Casamayor, Verónica Arámbula Villa, Gerónimo |
| author_sort |
Salazar López, Ricardo |
| title |
Effect of agro-industrial by-products addition on the physical properties of a starch-gelatin bioplastic |
| title_short |
Effect of agro-industrial by-products addition on the physical properties of a starch-gelatin bioplastic |
| title_full |
Effect of agro-industrial by-products addition on the physical properties of a starch-gelatin bioplastic |
| title_fullStr |
Effect of agro-industrial by-products addition on the physical properties of a starch-gelatin bioplastic |
| title_full_unstemmed |
Effect of agro-industrial by-products addition on the physical properties of a starch-gelatin bioplastic |
| title_sort |
effect of agro-industrial by-products addition on the physical properties of a starch-gelatin bioplastic |
| description |
This study reports the effect of mango, jamaica and coffee by-products addition into formulation of starch-gelatin for elaborating a spoon-shaped bioplastic. Such additions improved the bioplastics mechanical properties due to the compatibility of their components, observed at microscopic level (hardness was increased in a range of 190 to 290 N). In the same way, the bioplastics physical properties such as the hue angle values (63-89), solubility and absorption index, were modified with the by-product’s addition. To obtain the spoon-shaped bioplastics conditions of maximum stability (aw≈0.4) at 35 °C, we employ the GAB equation and the moisture content corresponding to micropore volume. The different formulations exhibited an endothermic event at 180ºC, associated with a melting process, as well as a high degradation rate in soil after 120 h. The by-products proved to be a reinforcement in the bioplastics formulation. The use of by-products of mango, coffee and jamaica represent an interesting alternative to increase their technological potential. |
| publisher |
Universidad de Sonora |
| publishDate |
2021 |
| url |
https://biotecnia.unison.mx/index.php/biotecnia/article/view/1324 |
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